i made raspberry matcha sugar cookies to celebrate @hedleyandbennett new matcha apron! RECIPE BELOW! 1/2 cup unsalted butter, softened 1/3 cup granulated sugar 1/3 cup brown sugar, packed 1 large egg 1 egg yolk 1 teaspoons vanilla extract 1 & 1/2 cup all-purpose flour 2 & 1/2 tablespoons culinary-grade matcha powder 1/4 teaspoons baking soda 1/4 teaspoons salt 1/2 tablespoon cornstarch Cream cheese frosting 3 ounces cream cheese softened 4 tablespoon unsalted butter softened ¼ teaspoon vanilla extract 1 ½ cup powder sugar Pinch of salt Raspberry jam Instructions Preheat oven to 350°F. Line baking sheets with parchment paper.�In a large bowl cream unsalted butter, granulated sugar, brown sugar medium-high speed for 3 minutes until light and fluffy. Add large egg, egg yolk, and vanilla extract vanilla extract. Beat until well combined, about 1 minute. Add the flour, culinary-grade matcha powder, baking soda, salt, and cornstarch to the wet ingredients and mix on low speed until just combined. The dough should be a vibrant green. Scoop dough using a 4-tablespoon scoop and place 4-5 cookies per sheet, spacing 3-4 inches apart. Bake for 10-12 minutes until edges are set but centers still look soft and slightly underdone. When they are done, take a flat spatula and flatten the warm cookies until 1/4 inch thick. Cream the butter and cream cheese on medium speed for about two minutes. Scrape down the sides and bottom of the bowl. Beat again for 2 more minutes. Add the powdered sugar, followed by the vanilla, and salt. Beat on low just until mixed. Then turn the mixer to medium high speed and beat the mixture for 2-3 minutes. Once the cookies are completely cooled, and no longer warm, frost the cookies. With a plastic bag or a piping bag, cut a medium size hole and frost the top of the cookie and with another piping bag drizzle the raspberry jam on top!